Enjoy tangy, fizzy kombucha-style drinks with fruit, herbs, and natural fermentation. Ideal for vibrant refreshment.
# Components:
→ Basic Kombucha-Style Base
01 - 2 quarts filtered water
02 - 8 black or green tea bags, or 2 tablespoons loose-leaf tea
03 - 1 cup granulated sugar
04 - 1 kombucha SCOBY or 3/4 cup unflavored store-bought kombucha (starter)
→ Flavoring Options
05 - 3.5 ounces fresh berries, such as raspberries, blueberries, or strawberries
06 - 1 lemon or lime, thinly sliced
07 - 1 small knob fresh ginger, sliced
08 - 1 sprig fresh mint or basil
09 - 2 tablespoons fruit juice, such as pomegranate, cherry, or apple
10 - 1 tablespoon dried hibiscus petals
11 - 1 cinnamon stick or 3–4 whole cloves
# Method:
01 - Bring 2 quarts filtered water to a boil. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out leaves.
02 - While tea is still hot, stir in 1 cup granulated sugar until completely dissolved. Allow the sweetened tea to cool to room temperature to protect the SCOBY.
03 - Transfer cooled sweet tea to a large sanitized glass jar. Add the kombucha SCOBY and starter liquid (or store-bought kombucha).
04 - Cover the jar with a clean cloth or paper towel secured with a rubber band. Place jar in a warm, shaded area away from direct sunlight for 5–7 days.
05 - After 5 days, taste the beverage daily. Proceed when the brew is tangy and slightly effervescent without excessive sourness.
06 - Remove the SCOBY and reserve 3/4 cup kombucha to start your next batch. Add selected fruits, herbs, or spices to the kombucha.
07 - Using a funnel, fill clean glass bottles, leaving 1 inch headspace. Seal tightly. Let stand at room temperature for 1–3 days to build carbonation.
08 - When carbonation is to your preference, refrigerate bottles. Strain out flavoring solids before serving.
